These 'Noodles' are without flour - at least, with very little, allowing us to have a light 'pasta' first course. The rest of the dinner cooks or finishes in the oven while you have the first course.

Egg "Noodles" with Tomato/Prosciutto Sauce

Total time: 35 minutesThese are simply noodles made from eggs with a bit of flour, very quick and easy.

Ingredients:

Noodles

3 eggs,

2 1/4 tsp flour

4 1/2 tsp milk

2 tsp oil

Sauce:

1/4 medium onion

2 thin slices Prosciutto Serrano, Bayonne

2 tsp olive oil

1 cup (8oz, 240ml) tomato sauce

1/2 tsp oregano

1/2 tsp basil

Garnish,optional

freshly shaved Parmesan

a few olives

Instructions:

Sauce:

Finely chop the onion.

Roughly chop the Prosciutto.

Open tomato sauce.

Heat olive oil in a small skillet. Add onion and ham and sauté until onion is transparent.

Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally. It should be chunky and thick.

Noodles:

Put eggs in medium bowl and whisk well.

Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps.

Add the milk and whisk well.

Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat.

Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.

Repeat twice more.

When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips. Egg Noodles!

Divide strips in half. Place half in a bowl, spoon over 1/2 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips.

Garnish with shaved Parmesan and olives, if you have it, and serve.

Balsamic Glazed Baked Salmon

Total time: 25 minutes The honey-vinegar makes a lovely glaze with a hint of hot from the mustard.

Ingredients:

2 salmon fillet or steaks, 6oz each (180gr each)

2 tbs Balsamic vinegar

2 tbs honey

1/4 tsp dry mustard

1/2 tbs olive oil

Instructions:

In a small sauce pan heat the vinegar, honey, mustard and oil, whisking to combine. When combined remove from heat and set aside.

Put the salmon, skin side down, on a baking sheet.

Brush with the honey/vinegar.

Bake in 400F (200C) oven for 15 - 17 minutes, depending on thickness, basting with the honey/vinegar twice more. Salmon will be done when it flakes easily, slightly pink in the center is fine. Baste a final time and serve.

Polenta and Cheese Timbales

Total time: 35 minutes with quick cooking polenta These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch!

Ingredients:

1 cup (8oz, 240ml) chicken stock

1/4 cup (1.5oz, 45gr) polenta, quick-cooking

2 tsp olive oil

2 shallots

1/2 cup shredded cheese cheddar would be nice, but whatever is on hand